Honey Blueberry Cheesecake Tart


  • 1 cup 
    Cream Cheese (Softened)
  • 1 cup 
    Fresh Blueberries
  • 250g 
    Savoiardi Lady Finger Biscuits
  • 1/2 cup 
    Butter (melted)
  • 1/3 cup 
    BeeMaid Honey
  • 1/4 cup 
    Heavy Cream
  • 2 tsp. 
    Gelatin Powder
  • 1 tsp. 
    Vanilla Extract
  • 1 tsp. 
    Lemon Juice
  • 1/4 cup 
    Crushed Pistachios
  • 2 Tbsp. 
    Fresh Lemon Zest (Garnish)


1. To make the crust, add the ladyfinger biscuits to a food processor and pulse until a crumbly mixture is formed. Add in the melted butter and process again until fully combined.

2. Pour the crust mixture into a loose-bottom tart pan and press unil the crust is flat and even. Place in the fridge and let chill for 30 minutes.

3. For the filling, beat together the cream cheese, BeeMaid Honey, lemon juice and 1 tsp vanilla extract with an electric mixer until the mixture is smooth (approx. 5 minutes)

4. Add 2 tbsp of boiling water to the gelatin powder in a small bowl and whisk together until the powder disolves completely. Add in to the cream cheese mixture, and beat for another 2 minutes). Add in the heavy cream and beat for 2 minutes until the mixture is thick and smooth. 

6. Once you've achieved a silky consistency, gently fold in the blueberries with a spatula (reserve a small handfull for garnish at the end). Remove your crust from the fridge and pour the filling in, spreading it evenly on top. Chill in the fridge for 2 hours or until the cheesecake has fully set. 

7. Top with crushed pistachios, lemon zest, blueberries and serve.